Strawberry Mango Cupcakes Recipe
If you’re craving a sweet treat that’s bursting with juicy fruit flavor and a pop of tropical color, Strawberry Mango Cupcakes are about to become your new go-to dessert. These cupcakes combine tender vanilla cake with pockets of fresh strawberry and mango, all topped with a luxuriously creamy strawberry-mango cream cheese frosting. Whether you’re baking for a summer potluck, a family birthday, or just an afternoon pick-me-up, this recipe transforms everyday ingredients into a celebration of bright flavors and sunshine in every bite.
Ingredients You’ll Need
Making Strawberry Mango Cupcakes only requires a handful of simple, fresh ingredients, but every single one plays a crucial part in building flavor, moisture, and that lovely fruity finish. Here’s what you’ll need and why each is important:
- All-purpose flour: This is the backbone of the cupcakes, creating a light but sturdy crumb that holds up to the juicy fruit.
- Baking powder: Helps the cupcakes rise to a fluffy, tender height.
- Salt: Balances the sweetness and deepens the flavor profile.
- Unsalted butter (softened): Builds rich flavor and a moist, tender crumb.
- Granulated sugar: Sweetens the batter and helps with tenderizing.
- Large eggs: Give the batter structure and create a smooth, rich texture.
- Vanilla extract: Adds a subtle warmth and rounds out the fruity notes.
- Whole milk: Keeps the cupcakes soft and moist—key for a perfect bite.
- Fresh mango (diced): Adds tropical sweetness and vibrant color throughout every cupcake.
- Fresh strawberries (diced): Deliver a burst of tangy-sweet flavor and those gorgeous red pops.
- For the frosting:
- Unsalted butter (softened): Forms a creamy foundation for a spreadable, luscious frosting.
- Cream cheese (softened): Lends tang and body, balancing the sweetness.
- Powdered sugar: Sweetens and thickens the frosting without grittiness.
- Strawberry puree: Infuses real berry flavor and a beautifully rosy hue.
- Mango puree: Adds sunny color and a gentle tropical sweetness—add more or less to taste.
- Pinch of salt: Intensifies fruit flavors and keeps the frosting from becoming too sweet.
How to Make Strawberry Mango Cupcakes
Step 1: Prep Your Ingredients
Before you start, let your butter, eggs, and cream cheese come to room temperature—this guarantees a smooth, luxurious batter and frosting. Dice your mango and strawberries into small, even pieces so every cupcake gets a balanced bite of fruit.
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening. In a large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and pale—this helps create a soft, tender cake. Add eggs one at a time, mixing well after each, then stir in the vanilla extract for a comforting aroma.
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with milk. Always begin and end with the flour mixture to avoid overworking the gluten, and mix just until combined. This ensures your Strawberry Mango Cupcakes stay light and don’t turn dense.
Step 4: Fold in Fresh Fruit
Gently fold in your diced mango and strawberries using a spatula, being careful not to overmix (and not to squish the fruit). If your fruit is particularly juicy, pat it dry before adding—it will help prevent soggy cupcake bottoms and keep the crumb perfect.
Step 5: Bake the Cupcakes
Divide the batter evenly among the lined muffin cups, filling each about three-quarters full for a lovely rounded top. Pop them into the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely; frosting on a warm cupcake is a recipe for a melty mess!
Step 6: Make the Strawberry Mango Frosting
While your cupcakes cool, make the dreamy frosting. Beat the softened butter and cream cheese together until smooth. Gradually add in the powdered sugar, then blend in the strawberry puree, mango puree (start with one tablespoon and add more for extra fruitiness), and a pinch of salt. Whip until the frosting is light, silky, and holds its shape. Taste and adjust with more puree for extra fruit flavor if you like.
Step 7: Frost and Decorate
When the cupcakes are completely cool, pipe or generously spread the strawberry mango frosting onto each one. If you’re feeling extra festive, top with tiny wedges of mango and strawberry, a sprig of fresh mint, or even some colorful sprinkles.
How to Serve Strawberry Mango Cupcakes
Garnishes
The frosting alone is gorgeous, but for a truly show-stopping finish, I love to garnish these Strawberry Mango Cupcakes with thin slices of fresh fruit or a sprinkle of freeze-dried mango or strawberry bits. A mint leaf or edible flower instantly elevates the look for birthdays, brunches, or baby showers.
Side Dishes
Pair these cupcakes with a glass of lightly sweetened iced tea, fresh fruit salad, or even a scoop of mango sorbet for an all-out summertime spread. They’re delightful alongside tangy yogurt parfaits for an afternoon treat, or served after savory BBQ skewers and salads at your next picnic.
Creative Ways to Present
Host a cupcake “bar” by setting out unfrosted Strawberry Mango Cupcakes and a few bowls of different toppings—think chopped fruit, toasted coconut, or zesty lime zest—and let everyone decorate their own. For a party, display the cupcakes on a bright platter with a cascade of strawberry and mango slices for a pop of color that makes dessert feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Place leftover cupcakes in an airtight container and store them in the refrigerator for up to 3 days. The frosting stays stable thanks to the cream cheese and butter, and the fruit keeps the cake moist. Let cupcakes come to room temperature before enjoying, as the flavors and texture are best when slightly warm.
Freezing
You can freeze the unfrosted Strawberry Mango Cupcakes for up to 2 months. Once cooled, wrap each individually in plastic wrap and place in a zip-top freezer bag. Thaw at room temperature, then frost fresh. For the frosting, make a batch in advance and freeze separately in an airtight container; let it thaw, then whip again before spreading on your cupcakes.
Reheating
If your cupcakes feel a little chilly from the fridge, a few seconds in the microwave (without the frosting) will revive their fluffy texture. Otherwise, let them sit on the counter for about 30 minutes before devouring. Always add your frosting after cupcakes are cool for the best presentation.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen mango and strawberries in Strawberry Mango Cupcakes if fresh isn’t available—just thaw and drain any excess juice, then pat dry before adding to the batter. This helps avoid excess moisture, keeping your cupcakes perfectly tender.
What if I want a stronger mango or strawberry flavor?
Easily adjust the balance in the frosting! Add an extra tablespoon of mango or strawberry puree to intensify the flavors, just keep an eye on the consistency so the frosting stays pipeable and lush.
Can I make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend (look for one with xanthan gum) and follow the recipe as written. Just double-check that your baking powder is gluten-free as well, and your Strawberry Mango Cupcakes will be just as delightful.
Why did my fruit sink to the bottom?
If your diced fruit is particularly juicy or heavy, it can sometimes sink. To help, toss the fruit pieces in a tablespoon of flour before folding into the batter—this gives them a little grip and keeps them evenly distributed throughout each cupcake.
Do I have to use both strawberries and mangoes?
Not at all! If you prefer, you can use all strawberries or all mango. The combination offers a lovely sweet-tart balance, but feel free to mix it up based on preference or what’s in season.
Final Thoughts
If you’ve been searching for a treat that’s equal parts fun, fruity, and eye-catching, these Strawberry Mango Cupcakes are a must-try. They’re as joyful to bake as they are to share. Whether you’re impressing guests or simply indulging yourself, I guarantee this recipe will brighten your table and your taste buds. Enjoy every single bite!
Print
Strawberry Mango Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These delightful Strawberry Mango Cupcakes are a perfect blend of fruity flavors, with tender cake loaded with fresh diced mango and strawberries, topped with a creamy mango and strawberry frosting. A taste of summer in every bite!
Ingredients
Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ⅓ cup diced fresh mango
- ⅓ cup diced fresh strawberries
Frosting:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- ¼ cup strawberry puree
- 1–2 tablespoons mango puree
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: Whisk together the flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and flavoring: Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients.
- Add fruit: Gently fold in the diced mango and strawberries.
- Bake: Divide the batter into cupcake liners and bake for 18–20 minutes until a toothpick inserted comes out clean.
- Make frosting: Beat butter and cream cheese, gradually add powdered sugar, mix in fruit purees and salt until light and fluffy.
- Decorate: Pipe or spread frosting onto cooled cupcakes.
Notes
- Use ripe, fresh fruit for best flavor.
- If fruit is very juicy, pat dry before folding into batter.
- Frosting can be adjusted for a stronger mango or strawberry flavor to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
